How to make
Cut the dried figs and apricots into small cubes, add the cranberries and raisins and pour in the rum. Leave them until they absorb the alcohol.
Beat the egg with the sugar in a deep saucepan. Add the honey, soda, milk, vanilla and butter and put it on the stove for 15 minutes. The soda makes the mixture foamy, so be careful not to let it boil over.
Boil until a caramel color is obtained. Leave it to cool, then add the flour.
Knead the dough (if necessary, add a little flour). It is divided into 7 equal parts, each rolled out into a thin crust with a diameter slightly larger than the mold in which you will assemble the cake. The cake layers are baked for 5-6 minutes at 320°F (160°C) with a fan. Then they are cut out /I use the ring and cut from the inside/.
Beat the liquid cream and mix with the sweetened sour cream until a nice smooth cream is obtained. When the cake layers have completely cooled and the dried fruit have absorbed the alcohol, begin to assemble the cake. Place a cake layer, spread cream on top, sprinkle generously with the fruit and on top with walnuts. Cake layer again and so on until the end. Cover the last layer with cream only.
The cake is refrigerated for 24 hours.
Before serving, it is nicely sprinkled with the crumbled remnants of the cake layers.
